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If spring has sprung for you anything like it has in San Francisco, I would recommend calling up your friends and having an impromptu dinner party tonight! And maybe have platters around for lettuce wraps.
This version is a simple adaptation of an old Gourmet recipe, Cellophane-Noodle Salad with Roast Pork. I first made it a few years ago, and when ripe mangos popped up in the market here, I knew it needed to be on the menu again soon.
This time, I used brown rice noodles instead of the cellophane (or mung bean) and loved the change. A mandoline makes quick work of all the chopping, but I have done it by hand as well, and it’s really not too bad. Also, to fit the warm weather, I grilled the pork this time — and didn’t miss turning on the oven.
The sweet, spicy, crunchy and cool combo is just perfect – and the hands on makes for a fun presentation. It also goes particualrly well with a few cold beers!
Hope you have a great weekend and there is some sunshine your way!